University of Kentucky
 

Online Publications

Filter by Author

Felix Akharume



CCD-PFS-3
Dehydrating Fruits and Vegetables for Home Use
6/6/2018 (new)

 UK Authors: Felix Akharume, Michael Montross,
 Departments: Animal and Food Sciences, Biosystems and Agricultural Engineering
 Series: Produce Food Safety: Center for Crop Diversity (CCD-PFS series)
 Tags: food and nutrition, food science, fruits,

Many farm-harvested or market-purchased fresh fruits and vegetables are consumed fresh or frozen, with little to none utilized as dry products; in general, dried fruits and vegetables are purchased directly from the market whenever needed. With the wide availability of tabletop kitchen equipment for fruit and vegetable processing (mechanical cutters, slicers, homemade dehydrators, blenders, etc.), consumers and small farmers with excess harvest or unsold fresh products can take the opportunity to process their fresh fruits and vegetables into dried snacks for direct use or sale at a farmerís market. The advantage of these dried products is their stable shelf life, versatility, and overall value addition. Dried products can be used at any time (6-12 months) with little or no loss in quality and can be used as intermediate goods in other products such as breakfast cereals. This publication presents easy-to-follow guidelines and conditions for processing selected fruits and vegetables into dried products.

web only | 8 pages | 3,748 words | 9 downloads | PDF: 693 kb